Shingada (water chestnut) is a very healthy option for those following fast, especially Navratri. Since the body receive less of nutrition and one feels low during the fasting period, use of shingada is very beneficial since it is full of protein, vitamin and minerals. It is low in fat, but high in potassium, gluten free and fibrous fruit. Shingada is indigenous in India and is used to cure many disease. So many benifits and when it is used in making halwa the taste too is enhanced. I make a simple halwa, thanks to my Rajputana roots I prefer using Jaggery over sugar. So here is my take on this power packed quick halwa.
Shingada atta (water chestnut flour) 1 cup, Jaggery 3/4 cup (I use the organic crushed one), 2 large tab so ghee, 2 cups milk, 1 cup water, cardamom powder 1tsp, a pinch of saffron, nutmeg powder 1/2 tsp and a pinch of pink salt. Almonds chopped for garnish a handful.
Heat ghee in a pan and roast the atta till it changes it’s colour to a slightly darker shade and becomes fluffy. Add milk , saffron and stirfry with a whisk continuously. Add Jaggery and some water, cover it and let it cook for 5 mins on low heat. Add cardamom powder, nutmeg powder and garnish it with almonds. Sprinkle a small pinch of salt, to cut the sweetness and clear the palate, mix well and enjoy it hot or cold.